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Tuesday, October 11, 2011

Crabcakes with Remoulade

Rémoulade

1C Mayo
2T stone-ground mustard
2T ketchup
1T paprika
½ C minced scallions
1t minced garlic
1T minced celery
1T minced shallot
2T minced parsley
1t hot sauce
S+P
 
            -Combine ingredients in a bowl until smooth


Crab Cakes

2 Pounds Jumbo Lump Blue Crab
½ Red Bell Pepper Minced
2T Minced chives
½ C Mayo
1T Stone ground mustard
1t Worcestershire
Pinch cayenne pepper
Juice of 1 lime
Salt and White pepper

Panko breadcrumbs
Butter

-Lightly combine all ingredients until everything just comes together to keep some large crab chunks
-Form into crabcakes and press into panko bread crumbs to coat the cakes
-Brown in a small amount of butter over medium heat
-Flip and finish in a 400 degree oven for five minutes
-Serve with remoulade...Enjoy